- 1-12 oz. package of seasoned croutons
- 12 eggs
- 1 c. half and half
- 4 oz. Rotel tomatoes
- 1½ c. grated cheese
- 1 bunch green onions, chopped
- ¾ c. red and green bell pepper, chopped
- 1 stick butter
- Tony Chachere’s seasoning
- ½ tsp. basil
- ½ tsp. oregano
- pie crust (optional)
Preheat oven to 350º.
Butter 9″ x 13″ casserole. Spray casserole dish with Pam cooking spray and sprinkle croutons in. Sauté green onions, bell peppers in butter until soft. Pour over croutons. Cover with cheese. Mix eggs, half and half, Rotel tomatoes, seasoning, and spices together. Pour mixture in casserole dish. Sprinkle top with chopped parsley and paprika. Bake at 350º for approximately 45 minutes or until done.
Optional: Casserole may be poured into a pie crust, as in photo above. Bake pie shell for a few minutes before adding mixture, then back as directed above.
This is our most versatile dish and should be prepared to fit each cooks’ taste. Feel free to add sautéed spinach, cooked asparagus, or even enjoy this dish without the croutons! Make it your own!
2 c. flour
3 tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
1½ c. orange marmalade
¾ c. orange juice
¼ c. oil
1 c. pecan pieces
Preheat oven to 350º.
In a large bowl combine flour, baking powder, salt and baking soda. Reserve ¼ cup of the marmalade and set aside. In a separate bowl mix together 1¼ cups marmalade, egg, oil, and juice. Add the wet ingredients to the dry and mix well. Stir in the nuts. Pour into a greased loaf pan and bake at 350º for 50 to 60 minutes.
When done, cool briefly and then remove the bread from the pan. Place the bread in a baking dish, glaze with the reserved marmalade and return to oven for 1 minute. Place on a rack and cool completely before slicing. This bread will be easier to slice if you chill it beforehand.
This recipe comes from my fellow B&B owner Sally Crochet of Crochet House Bed & Breakfast in Houma.
While my sister Jacqueline’s kids were infants, I went to France to help out. They had an apple tree in the backyard which produced a LOT of apples, so I was always looking for a dish that used them. Therefore, I started making Tart Tatin, which is simply divine apple pie. When I made it for dinner parties, everyone said “OOO LA LA!”
Frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 to 3/4 cup sugar depending upon the tartness of the apples
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored. You may use other varieties, but a hard, tart apple works best.
Preheat oven to 425°F.
Roll pasty on flour to the shape of 10” iron skillet with enough over the edges of the pan to tuck in.
Spread butter thickly on the bottom and side of the skillet and pour sugar evenly over the bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes.
Move skillet to oven and bake 20 minutes, then remove from oven and lay pastry over apples and tuck into pan.
Bake tart until pastry is browned, 20 to 25 minutes. Cool 10 minutes or more. You can re-warm if necessary.
Just before serving, invert tart onto platter. Serve immediately.
I don’t know what variety of apples that I was using in France, but use what you ordinarily would to make your homemade apple pie. You can put whipped cream on top or serve with ice cream. C’est delicieux!
The secret to tender brisket is slow cooking in the oven with a marinade of your choice. Even a bottle of beer can make a brisket delicious and tender. After cooking, you may put it on the pit to get the smoked char on the outside or just serve straight from the oven. You can put it in the fridge overnight and slice it the next day and reheat in the oven. But, remember, the brisket is a tricky cut of meat and you must slice across the grain if you want slices. If not, you can pull the meat and serve it as “pulled brisket.” Either way, it is delicious.
JD’s Brisket Marinade
Depending upon how many pounds of meat you are cooking, you may need to double this recipe. But for 1 brisket that is approximately 8 lbs, this should be enough.
1 cup red wine
1 1/2 cup water
1/4 cup honey
1/4 cup olive oil
1 T soy sauce
2 medium onions cut up
8 cloves garlic chopped
Buy brisket pre-trimmed or trim before cooking to remove excess fat. Season with Tony Chachere’s seasoning, garlic powder, basil, thyme and oregano. Place in pan deep enough to accommodate brisket with liquid poured over it. Cover pan tightly with aluminum foil and place in 325 degree oven for 3 to 4 hours. Cool.
You may make gravy from the liquid that it is cooked in. I use the fat skimmed from the top and pre-browned flour to make the roux. Pour in the liquid and cook till thick. You can put in some beef bouillon for extra flavor.
This is a great dish for New Year’s Eve or the day before a party because you can cook ahead and serve in a chaffer. Enjoy the party!!!
Everybody has their own family recipes that bring back fond memories. My mom’s pecan pie was always one of my favorites and she did a couple of things different than other recipes that I’ve read. The use of the maple flavored syrup mixed with the light corn syrup gives it a slightly different flavor. Mom used Log Cabin syrup, but it is no longer available. I now use Mrs. Butterworth’s Original. You could use real maple syrup also if you are so inclined. Using chopped pecans gives a more crunchy top. I use Pillsbury pie crust as I don’t have the time to make crust from scratch. But, the flavor and texture of this pie is wonderful and I hope you enjoy it as much as the DeLerno family does. Thanks for the memories Mom! We miss you.
1 stick unsalted butter (1/2 cup)
3/4 cup packed light brown sugar
3/4 cup light corn syrup
1/4 cup maple flavored syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
2 cups chopped pecans
Pastry pie shell
Cream butter and brown sugar until light and fluffy
Add eggs one at a time and beat until smooth
Add syrups, extract & salt and blend until smooth
Fold in pecans
Pour into 9 inch deep pie shell brushed with egg whites to prevent sogginess
Bake at 350 for about 50 minutes or until golden brown with filling set
Delicious plain or served with vanilla ice cream on top
*Necessary Equipment: Candy Thermometer*
• 16 ounces Butter, melted
• 16 ounces Granulated Sugar (about 2 ¼ cups)
• 3 ounces Water
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 16 ounces Chopped Toasted Nuts (8 ounces if you only will coat one side)
• 24 ounces Tempered Dark Chocolate for coating, melted (12 ounces if you will only coat one side)
Combine butter, sugar, water and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, under candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula to spread quickly before the toffee sets. Spread thin.
Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with the melted chocolate (use half of the melted chocolate if you will coat both sides) and immediately sprinkle with topping.
Optional, if you want chocolate and nuts on both sides: When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit and coat the other side with the rest of the chocolate. Sprinkle on topping.
When set, break into bite-sized pieces. Store in an airtight container.
Shrimp in Sauce
• ¼ c. olive oil
• ¼ c. finely chopped tasso
• 1 c. cloves of garlic (finely chopped or mashed)
• ½ c. diced onions
• 2 lbs. med. Shrimp (deveined, shelled, heads removed)
• ½ c. white wine
• 1 c. half and half
• ¼ dried shrimp
• 1 c. chopped green onions
Cook grits according to package directions. Add the rest of the ingredients and whisk. Pour into buttered 9″ x 13″ dish. Sprinkle with paprika and bake at 350˚ for 30 minutes.
To make the shrimp sauce, sauté Tasso in olive oil until crisp, then remove and save in small bowl. Add ¼ c. green onions, garlic, and green pepper and sauté until wilted. Then add shrimp and toss until pink. Remove shrimp and set aside.
Deglaze pan with white wine and then add half and half, seasoning, and reduce until slightly thickened. Put Tasso, cooked shrimp, and dried shrimp into sauce.
Serve over Garlic grits and garnish with green onions.
This recipe was featured in the Baton Rouge Advocate among other great recipes from Bed and Breakfasts in the area.
½ c. butter, softened
½ c. dark brown sugar
½ c. real maple syrup
1 tsp. vanilla extract
½ c. half-and-half
1 c. all-purpose flour
1 c. quick cooking oats
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
Preheat oven to 375º
Grease muffin cups or line with paper muffin liners. In a large bowl, cream together butter and dark brown sugar. Beat in maple syrup, egg, cream and vanilla. In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.
• 1 medium green apple
• 2 c. Pancake Mix (we use Krusteaz Buttermilk Pancake Mix)
• 1 1/4 c. Milk
• About 1 tbsp. (or to taste) cinnamon
Preheat griddle to about 350 or medium heat.
Use the broader part of a cheese grater to grate the apple into a bowl or plate. Mix the pancake mix and the milk in a bowl well. Add the cinnamon and the apple and mix well. Pour the batter onto greased preheated griddle in 3 inch circles. Cook on medium for best results.
Our very own groundskeeper Steve created this recipe. Instead of doing the usual Blueberry or Banana Pancakes, Steve took a stab and created this delicious breakfast dish.
Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish.
4 tablespoons butter
3 tablespoons flour
1 ½ cups onion, small diced
¼ cup bell peppers, small diced
¼ cup celery, minced
1 ½ teaspoons salt
½ teaspoon black pepper
1 bay leaf
¼ teaspoon cayenne pepper
¾ cup tomatoes, peeled, seeded, and diced
1/4 cup heavy cream
1 pound peeled crawfish tails
2 dashes Worcestershire sauce
1 9-inc prepared pie shell
In a large skillet, melt the butter over medium-high heat. Add the flour to the melted butter, stirring until it is nicely mixed. Cook for about 3-4 minutes. Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Stir and cook until golden brown. Add the tomatoes, cream and Worchestershire sauce and cook for 15 minutes. Continue stirring. Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate the mixture until cooled.
Preheat oven to 375 degrees. Pour the chilled crawfish mixture into the prepared 9-inch pie shell. Bake for 40-45 minutes or until the pie shell is golden brown. Remove from the oven and slice. Serve warm.
“From My Kitchen to Yours, The ‘Bleep’ My Family Eats” is written with a love of food and the joy it brings to family and friends. Happy Eating!
[Used with permission by Author, Gretchen Frith]
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The Stockade Bed and Breakfast
8860 Highland Road
Baton Rouge, LA 70808
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